Instructions: Combine all ingredients in large non-reactive shallow dish; marinade covered at room temperature for 2 hours, or covered in fridge for several hours. Remove, reserving marinade, and thread chicken on its own skewer(s) and sausage on its own skewer(s).

If using beef, combine shish-kabob sized pieces of fillet or sirloin with bottled French dressing; marinate following same times as above. Remove from marinade and thread onto its own skewer(s).

If using pork tenderloin, cut into similarly sized pieces, and add to chicken/sausage marinade (increasing marinade ingredients if needed).

Thread onto its own skewer(s).

If using lamb, combine shish-kabob sized pieces with lamb marinade.

Marinate as above. Remove and thread onto its own skewer(s).

Grill over medium-hot coals, turning frequently, brushing with respective marinades. Chicken will take about 15 minutes; sausage about 20-25 minutes; pork, beef or lamb about 20 minutes. Remove from heat and pour on remaining/respective marinade(s); cover with foil for about five minutes; serve.

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